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Gluten Free Banana Cupcakes with Buttercream Frosting

As those of you that regularly read my blog know, I love to explore with different foods, ingredients and diets out there. These Gluten Free Banana Cupcakes with Buttercream Frosting is my attempt to better appreciate gluten-free cooking (and vegan too). My ENJOYMENT with the EXPLORATION of food and diets is twofold: First, the creativity needed to develop a recipe that will mimic, or be as good as its gluten equivalent; and two, learning about the different reactions of ingredients.

As I write this post, I am sitting on a plane on the way to visit my daughter in Washington DC. A little over a year ago, our daughter moved to Washington DC to work on Capitol Hill. She is loving it and doing really well. The only problem is (besides missing her so much) she was my SOUS CHEF. She is an awesome baker and I learned a lot from her. She would also search PINTEREST or BUZZFEED for baking ideas. It was so fun to have her in the kitchen with me.

Now back to my Gluten-Free Banana Cupcakes with Buttercream Frosting. I have made a few gluten-free recipes before and know that the challenge is with the density and airiness of the cake. I figured that adding additional moisture into the cake with mashed bananas would develop the consistency for the cupcake that one would expect. It did exactly that. I cannot wait to have some gluten-free friends over to share this recipe with them. I know they will love it.

The second objective of this recipe was to also make it vegan. There is no challenge to do that with the cupcake but it is a little more challenging for the frosting. Great frosting recipes use cream or butter in some fashion whether it be cream cheese, heavy whipping cream or butter whipped up. I was pretty sure the coconut milk would work just fine. I use coconut milk as a substitute for milk or cream all the time. I love the richness it brings. I was not so sure how the vegan butter would hold up. Answer, pretty darn well. I used the spreadable Smart Balance butter. It whipped up just fine with the powdered sugar.

The cast of characters.

Ingredients

The process of putting together the dry and wet ingredients and adding the mashed bananas.

Wet Ingredients

Wet and Dry Ingredients Mixed

Mashed Bananas Added

The cake batter added to the tins and the cupcakes just out of the oven.

Gluten free Banana Cupcakes Baked In Cupcake Tins

Gluten free Banana Cupcakes Baked

The vegan frosting ingredients and the mixed ingredients.

Frosting Ingredients

Frosting Mixed

The final Gluten Free Banana Cupcakes with Buttercream Frosting on a baking rack.

Peter, the cupcakes look amazing. I am sure you miss your sous chef – I lived in D.C. in my early 20’s. What a fabulous city it is and I am sure your daughter is doing great! You might want to Fedex her a few of these!

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…